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Thursday, 15 March 2012

Khus Khus Poori | Cooking With Kin #7#

I have been the biggest fan of Gayathri's Cook Spot forever!!! And to have Gayathri herself do a guest post for my Cooking With Kin series is so cool! :-D Her recipes are egg-free, just the way I like it. She's already worked out many egg substitutes successfully! Go on.. have a look at her recipes.

She sent me two recipes & I'm posting them separately. Watch out for the side-dish ...
When Kavi asked me to do a guest post, I was very happy and accepted immediately. The name of the event was interesting. Cooking with Kin is a series and will feature many bloggers. As a friend and fellow blogger I was very happy that she remembered me. After seeing her blog and her recipes and stepwise pictures, I thought Kavi was a great mom. (Kavi says: Jeeze!! Embarrassing! :D) Then when I read about her, I had to pinch myself because she is a college student doing her CA. Her recipes are easy to follow and her snaps are great. Here are two recipes which I prepared specially for her. We had it for our breakfast and we enjoyed it a lot. Though my daughter didn’t take the gravy, she was so happy with the poori. I saved some dough to make her pooris for dinner also.  The addition of poppy seeds and milk in poori dough gave a nice flavor and the pooris were so light and fluffy. When the dough is prepared in the correct method, the poori doesn’t absorb oil.

Khus Khus Poori
Wheat Flour-2cups
Salt-to taste
Khus Khus/ Poppy Seeds-3tbs
Oil-For Deep Frying

  • In a bowl, add flour, salt and mix well.
  • Soak khus khus in warm milk for 15minutes and add it to the flour mixture.
  • Add enough water to make firm dough.
  • Knead the dough for 5-10minutes until it becomes smooth and soft.
  • Divide the dough into lemon sized portions and roll each portion into a ball.
  • Heat oil in a pan.
  • Roll out each ball into a thin disc applying little oil on the board and pin.
  • When the oil is piping hot, drop a disc and with the help of ladle, immerse it into the oil.
  • It will start puffing up.
  • When fully puffed, flip it to the other side.
  • When the bubbling of oil stops, remove the poori from oil and drain on a tissue paper. 
  • Serve hot with Peas and Palak Masala or any other side dish.


  1. Yummy pooris. I love these a lot.

  2. gr8 addition of khus-2 make it super

  3. Puffed up pooris..Very nice ones!!
    Thanx Kavi for guest posting this post from Gayathri's space,she has good collection and this one is unique!!

    Cook in any recipe with "Cilantro /Cumin & Just link in EP Series-Cilantro /Cumin Event

    Erivum Puliyum

  4. This is such a wonderful recipe..Thanks for posting it..Bookmarked..


  5. Wow really a great guest post kavi.....I am too a big fan of Gayathri, She has very innovative idea and large number of recipes tooo....

  6. Yummy...

    Do check my new blog at

  7. Agree gayatri has ana amazing blog & the dishes she painstakingly does never ceases to amaze me :).. This poori with Khus Khus is new to me and love the way the poori's have puffed up !

    Ongoing Event: I'm a STAR

  8. Adding khus-khus to poori, very new and interesting..

  9. Oh those pooris have puffed up so well...mine never puffs up!! Must try this!


  10. so fluffy n yummy looking pooris..

  11. Khus khus in pooris is such a unique idea!!
    I never heard about them and now truly excited to give them a shot soon. Gayatri is one of my top favorite bloggers, too. :)

    Round Up 1 : Cakes, Cookies and Desserts

  12. This is sure a new kind of puri !

  13. Kavi, Sorry for the late comment. Thanks for publishing this post and I am happy that you liked it...


Thanks for the feedback! :-)

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